Saturday, March 08, 2014

RECIPE: Perfect Steaks + Onion & Cheese Asparagus


Hey guys! It’s been a while since I’ve shared a proper recipe here on my blog! Today, I’m sharing with you a recipe from Jon! I love Jon’s steaks, so I asked him to walk me through the process while he cooked dinner. The corn and rice are simple and self-explanatory. I’ll be relaying the information he gave me on the steak and asparagus recipe to you today!

STEAKS (Cooked Medium Rare)
Ingredients

-2 Rib-eye Steaks
-Oil
-Butter
-Lawry’s Seasoned Salt
-Mrs. Dash’s Table Blend
-Lemon Pepper
-Garlic Salt
-Garlic Powder
-2 handfuls of diced onions
-Pepper

Directions
-Using a knife, poke holes into both sides of your defrosted steaks.
-Season both sides using dry ingredients. Massage seasonings into steak.
-Put steaks in fridge and let sit while cooking asparagus/corn. This will allow the seasoning to absorb into the meat


 Now we're going to move on to the asparagus while we let the steak sit.
ASPARAGUS:


Ingredients:
-1 bundle of asparagus spears
-2 handfuls of sliced onions
-Garlic salt
-Lemon Pepper
-Chicken bouillon
-2 slices of truffle Gruyere cheese
-Olive oil

Directions
-Heat a greased pan on low/medium heat and sauté your onions, seasoning it with a few pinches of chicken bouillon, and pepper.

-Once onions are cooked, add asparagus spears. Season with salt and lemon pepper, then cook for 5 to 8 minutes.

-Remove from heat. Asparagus should still be crunchy. Drizzle olive oil over the top and add sliced Gruyere cheese.

-Before serving, microwave for 10-15 seconds to melt cheese.

The corn is pretty self-explanatory, so I won't be leaving any instructions on them :)

Now that the veggies are out of the way, we can move back to the steaks!

-Heat frying pan on medium/high heat, then add oil and ample amounts of butter. Be sure that you add the oil first, then butter to ensure the butter doesn't burn.

-Once the pan is hot, add onions to butter and sauté. While cooking, remove steaks from fridge.

 -Place your steaks on the frying pan with the cooked onions. If you notice that the onions begin to over-cook while your steaks are still in the pan, feel free to remove the onions and set them aside for later.

-You should cook your steak without touching it for 3 to 7 minutes each side for medium-rare steaks. Try not to touch your steaks until each side is done, so they cook evenly.

 -Once steaks are cooked, remove from heat and let sit at room temperature for around 5-10 minutes. (IMPORTANT! Jon wanted me to make sure I stressed that you have to let your steaks sit!!) This will ensure that the meat absorbs the juices and doesn’t get dry.

-Serve with hot, white rice, asparagus and corn, placing sautéed onions back onto the steak.




And that's it! Hope you guys enjoy it! If you guys have any awesome steak recipes, leave them down below. If you end up trying it out, post a photo on twitter or instagram and tag me!

If you have any requests for recipes, feel free to let me know!

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